Recently I’ve been having this urge to cook lobster. Lobster… anything! I initially wanted to make a lobster roll, then I went to Signor Sassi in London and had a variety of lobster dishes. I eventually settled for making lobster spaghetti in tomato sauce and a lobster version of the Sang Har Tong Fun (big head prawn with glass noodles in wine soup). I’ve done a little research online on how to make this dish. A lot of chefs tend to boil the lobsters and then remove the meat to cook in the tomato sauce. The carcass of the lobster usually goes into a shellfish stock or a bisque later on. I do it a little differently, and I firmly believe that the lobster flavours are able to come out in all its glory this way. Obviously it would involve cooking the shell and head in the sauce ;D.Ingredients (for 2-3 pax)

Half a lobster (this is of a larger lobster)

10g salted butter

2-3 thin slices of ginger about an inch in diameter and about 2-3 mm in width

1/2 cup dry white wine

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

2 tbsp chopped onion or shallots

1 tbsp chopped garlic

1/2 cup chicken stock (best if you have shellfish stock but chicken is fine too)

1/2 cup tomato puree

1/2 cup diced tomatoes preferably with herbs and garlic in them

2-3 pinches of chilli flakes

1 tsp sugar and another 1tsp in case the pasta needs a little more sweetness

200g pasta (or around 1/3 of a 500g package of pasta) – spaghetti is slightly too thick so I used San Remo’s vermiccili pasta. Instant spaghetti by San Remo’s will do as well.

Dash of dried oregano

Salt, black pepper

Cooking Instructions

Prepare the lobster (prepare yourself I meant…. cutting that thing into half is no joke! It’s all spiny and painful! Coupled with a very tough shell, you may need a lot of strength to cut the head into two… or a very heavy object to help get that cleaver through). I suggest you use a towel to protect your hands from the lobster’s myriad spikes and a pair of strong kitchen scissors to cut through the tail end of the lobster.After a lot of effort… finally..See all that golden stuff?? That’s where the flavour’s at!Heat up some oil in the pan and fry the onions, ginger and garlic.

Add the lobster, brain side down, and let it fry for a minute (do not let the meat sear! It should be on medium fire), before adding the wine to the mix. I wanted to try to flambe the lobster, but the kitchen is so small and I was worried I might singe something so I just put the alcohol into the pan and let the alcohol cook off. This step is where you draw out the flavours in the lobster into the broth.

Add the stock. Cook the lobster for about a couple more minutes in the stock before removing from the mixture.

Add the diced tomato, tomato, chilli flakes, some salt, pepper and oregano to the lobster broth.

Remove the meat from the lobster shell. You can see that it isn’t cooked through and this is what we want as we will add the lobster meat back in to be cooked fully along with the pasta noodles. Otherwise we’ll have dry, overcooked chunks of lobster, which is a waste of such an expensive ingredient.

Place the lobster shell back into the tomato sauce mixture and simmer until the sauce is reduced and thickened like so. Then add the butter and mix in. I stuffed the sauce into the lobster shell to get the most of that lobster goodness!

At the same time, start cooking your pasta in boiling water with some salt. Cook it about 2 minutes less than the instructions stated in the packet because you’ll finish cooking the pasta in the sauce.

Get the chopped basil and parsley ready. Add the lobster chunks back into the tomato sauce probably a couple of minutes before adding the pasta so that it’s cooked just right by the end of the whole process.

Drain the pasta (but not too much as we need some of that pasta water… about 2-3 tbsps or so) and add it directly into the sauce. I forgot to mention, remove the lobster shell before you add the pasta in, otherwise it’s going to be a struggle to toss the pasta in the sauce. Place the shell in the serving dish, it will serve as an aesthetic component.

Toss the pasta over low-medium fire so that the sauce gets incorporated into the noodles. Add the basil and parsley and toss a little more. Check on the seasoning and add more salt/pepper/sugar as you wish.

Place the pasta on the serving dish, top off with the lobster chunks, more parsley and some cheese.

If you like your spaghetti with more sauce, just add more puree and white wine but make sure you season accordingly. You also don’t want the sauce to be too wet otherwise it won’t stick to the noodle very well.

Will most likely make it again as I have another lobster in the freezer! Happy to say my brother seemed to enjoy it. He ate three quarters of it by himself.

There aren’t very many good fine dining restaurants in Kuala Lumpur. Way more over in Singapore. Sage which is located at The Gardens, Mid Valley City, happens to be one of the few fine dining experiences that have been consistently good over the years. I like it because its in such a convenient location! Not a fan of driving far out into town for food.

The gripe I have is that I prefer the menu for the appetizers to the menu for the main courses. That said I usually order the appetizers and have it converted to a main course size. It could be because the decent sounding mains are usually beef, however some of of my friends have also preferred the list of appetizers in comparison to the mains.

I always get the Sage Set…it comes with the Chef’s Special Appetizer, Appetizer, Main Course and a dessert.

Chef’s special appetizer that night was a slice of lean tuna akami topped with some scallop and microgreens. Pretty standard in terms of taste, clean and palatable. Not too sure about the dubious red liquid that oozed onto the plate though.

Foie gras is always a nice choice here. A nice fat hunk of perfectly seared foie gras paired together with some dark grapes in a very delicious tangy red wine reduction. Hits the spot every time. And believe me when I say those grapes are amazing.

This was my main, a carpaccio of Hamachi with Caviar and Truffle Soy. I do love my raw fish, so yes my main course is comprised entirely of sashimi. They’re fresh, thick cuts with several dollops of briny caviar over the top. The dish was simple, bright and refreshing with a tinge of truffle lingering in the aftertaste.

Souffle of the day was good as well. Airy, light and fluffy with just the right amount of sweetness.A friend ordered the Cold Somen Noodles with Abalone and Avruga Caviar but she had them replace the abalone with seared scallops. I think the noodles came in a dashi sauce. Noodles were perfectly cooked, scallops also done well but I think I’d still prefer my caviar with nothing more than a water biscuit and some creme fraiche. That’s the best way to enjoy it!

Chef’s special appetizer on a separate occasion, a lightly blowtorched-seared slice of salmon with some frisee and tomatoes.

Again I ordered from the appetizer list and had them change it to a mains size. This is a Capellini Pasta with Trio of Seafood and Togarashi Spice. They were really generous with the scallops and prawns! I was full from eating just those! The capellini pasta, being thinner, was a good choice for the togarashi spice. Any thicker and the flavour would be lost! The Japanese chilli pepper flavour is mildly spicy and has a very subtle smoky flavour to it, which I think made this dish quite interesting and different from the usual aglio olios, cream and tomato based pastas.

Crepe Suzette which I didn’t order so I don’t know how it tastes like. Haha =p

All in all one of my favourite go-to places on special occasions or when I feel like treating myself. Very good and romantic ambience as well, though there isn’t much of a view. Despite the good standards in quality, I feel that it could do with a bit more creativity. I hardly feel inspired by the menu unfortunately.

I never eat beef. It’s pretty obvious as my blog has never featured beef. However, I couldn’t resist the temptation anymore as I’ve seen (and smelt!) many a succulent beef dish! So I thought, if I were to try beef anyway, why not go for one of the better beef places in Singapore? Which led me to Magosaburou, I’ve seen pictures of it online and it planted the seed of temptation into my head T___T. I’ve gone back a couple of times since, so this post would include pictures from 2 or 3 visits. I must say though I loved it at the start…but it got a little disappointing in my last visit. In any case, I shall lay off beef for a while… since I don’t usually eat it, my body just isn’t used to it!

So here goes… the first visit:-Sashimi salad. The best sashimi salad I’ve ever had! The sashimi slices were generous and in thick slabs, it had tuna, salmon, scallop and ikura in it. The sauce seemed like a sort of ponzu/goma sauce but it was divine with the salad! I always order this when I go. The last visit though, the slices seemed smaller and thinner. I’m not sure if it’s my imagination but I hope they don’t skimp on the sashimi the next time!Beautiful, healthy and tastyBotan Ebi and Uni sashimi. The sashimi is fresh, the prawn still retained a little crunch before your teeth sinks into the creamy centre. And I should add that the botan ebi is of a good size and plump to boot, not some prawn wannabe melting into obscurity with its head half hanging/wilting off its body. So two thumbs up for this. The uni was delicious too, fresh and creamy.No complaints on the sashimi end for this post We ordered a la carte beef from the menu. Kobe Wagyu, Kurimi and some thinly sliced tongue. I don’t know my beef cuts well so I don’t know what Kurimi is! We also ordered some samgyeopsal (marinated pork belly). Needless to say, the beef was still the main star of the show.The beef is presented nicely on a platter, this is where you decide whether you want to cook it yourself or have the restaurant cook it for you. We chose to leave it to the pros. The cooking makes or breaks the beef, so since this was going to be an expensive meal, we’d rather not risk it!Foie Gras Cawanmushi… apparently the foie gras was in a more solid form than this but I didn’t notice as I was busy taking photos of the beef.So this is what tongue tastes like… its delicious! Slightly chewy with some resistance, but with lots of flavour in it.Then the kurimi. Its delicious as well, but there is very little fat or marbling in it so its a little tough. But hey, what would I know right? I have no benchmark to compare it to!Then this came along. There was just no competition, this was hands down the best cut of the night. Its the Kobe-Wagyu and it was the most tender, full-bodied, amazing depth and round flavoured meat I’ve ever tasted. Now I know why people scoff at me when I say I eat lamb instead of beef. I really didn’t know what I was missing. My two dining companions were in raptures as well, though one of them did say that I should try the beef in Japan as its even better than this! Certainly this is the best he has tried in Singapore though.We ordered a bibimbap as well. It came in a stone pot so it would be of the dolseot bibimbap variety. Again this was a first for me. I never order bibimbap when I’m at a Korean restaurant, I usually opt for Kimchi Jiggae instead. I think I became a bibimbap fan after having this! It had the perfect ratio of vegetables and meat to rice, and that crispy rice which came from the bottom of the pot adds such a pleasant crunch without being so hard you have to chew voraciously at it. All in all, a good bibimbap indeed!

These are photos from the second visit. We got greedy and ordered the mixed beef platter as well as some kobe beef which was on promotion. I think this was a way better choice than ordering a la carte as I didn’t know what I was ordering!

The mixed platter includes the Kurimi and shin shin but also has Rib eye, rib eye core and a nice tenderloin steak.And the kobe promotion included more rib eye cuts and sirloin.Rib eye was amazing… thin slices of marbled, tender beef. I can’t remember what this was… either the sirloin or the rib eye. Both were equally good and melted so charmingly in my mouth.

In comparison the shin shin was just alright. The rib eye core was fantastic as wellI think this is the tenderloin steak, done medium well with a touch of pink in the middle. I reckoned this was pretty well cooked with a nice sear on the outside. Had enough bite to it and was bursting with beefy goodness.

I must say though, at this point I felt I had too much fat. I should have had some rice to go with it, just a few slices of this would have been enough with it.

The thinly sliced rib eye. Since its that thin you barely needed to chew it. The meat itself had a lot of that beautiful marbling it so it was so juicy and again, oh so very slightly pink, that I think that if I put it in my mouth it would have just slid easily into my throat

I think the following photos were from another visit. The mixed platter set included tomo sankaku in place of one of the other cuts of meat. I believe the platter is an assortment of the chef’s choice cuts. I highly recommend the mixed platter!

Here’s a very bad photo of the bibimbap. Yes we ordered it again, it seemed quite small the second time though. Still delicious.

I didn’t fancy the tomo sankaku very much. Had a little bit of a strong smell to it.

And in repetition to the meats already shown:-

Something to note, I ordered the maguro and otoro sushi in my last visit. It was nothing great, the fish slices were small and doesn’t taper off like the authentically Japanese sushi. It’s also thin and miserable looking. For the price, which was outrageously expensive, I feel pretty ripped off on the sushi. I’d advise not to go for the sushi at all.

Even without the overly priced sushi, the bill is usually pretty steep. I normally spend up to SGD 500 for 2-3 people. So to maximize the experience, go for the beef platter and/or sashimi salad and bibimbap and forget about the sushi.